hey cookaholics chef kendra here and today we're making some nice oven baked
barbecue ramps we are baking these ribs in the oven and they're going to be
tender and they're going to be flavorful so let's do what we do and make it
happen start with the rub they have brown sugar
garlic powder smoked paprika crushed chili flakes
yep salt and we have black pepper we're just gonna mix all this together and set
it aside
the rizz were using today guys our Smithville extra tender st. louis-style
pork spareribs now we have our ribs taken out of the packaging and we're
gonna add some rub to it but before we add the rub we're going to remove the
fat and take off the silver skin and what I mean by silver skin I'm gonna
flip this guy over that's this skin the rubs around here
and when people don't take this off what it does is it makes your meat tough and
it's it's very fibrous you don't want to be eating that people who don't take
that off they always regret it
we're gonna get down to preparing these ribs before we add the rub and all that
stuff we're gonna start by removing the silver skin what we have here is the
underside of our ribs we start by taking our fingers and go into the corners and
pulling up the corners and this is probably the most difficult part of it
but once you have it you want to maneuver down as far as you can get and
then make sure your firm is grip on it once you've got a firm grip and you're
in position see that we have all of that entire rib piece basically under our
control I'm gonna start at this in and I'm going to use paper towel what I'm
gonna do is grab the paper towel and get it off in one massive pull problem is
sometimes you have to reposition the towel and readjust your grip and pull it
again it's not as hard as some people think it is it's a little thing that
makes a tremendous difference with the finished product taking this stuff off
makes for a more tender rib and a better mouthfeel
and this is what I call my chef's cut I cut it off remove the silver skin freeze
it and make a sandwich or something out of it at a later date now that that is
removed we're going to get rid of some of the fat now we're not going to get
rid of all of the fat because fat is a big component to ribs it has a whole
heck of a lot of flavor to the meat we're gonna cut off the most obnoxious
bits of fat and leave the rest all right let's move on to the next step
here's our rib I've trimmed off as much as I'm going to trim off we removed that
silver skin it's good to go now we're gonna ask some of that rub on top we're
not gonna use all of this don't dip your hand in the rub and then rub this and
then dip your hand back in the rub because there might be after and we want
to save some so we don't want to contaminate it so I've scooped out some
rub I'm gonna sprinkle it on top that'll be enough for that side this would be
enough with the other side I'm gonna save this for next time it keeps for six
months put it in a plastic bag squeeze out all the air close it toss it in your
pantry label it now we're gonna rub that in look at that guys just like that yes
we make mess we make messes rub that meat guys
that sounds rather weird okay sprinkle that on that side and gets the
same we're gonna take our knife we're gonna cut this slap of ribs in half now
hold up now the only reason why I'm cutting it in half is because my oven is
broken and have to use my little oven this is not something you should have to
do
so i'ma cut right through the middle now I'm prepared to get these guys in the
oven I have a piece of aluminum foil laid out on my counter here and I'm
gonna add a piece of the rib and we're just going to fold it up like this now
we're going to pour a little water into our packet now this is pretty important
you want to make sure your foil doesn't have any leaks of punctures so we're
going to fold it over into a bundle next thing we're going to do is grab some
more foil and we're going to put it on top and then we're gonna fold that on
also it doesn't matter if it's pretty what matters is if the seal is tight
once I seal it up nicely you won't leak in the oven anyway what
this does is it basically steams the ribs inside the foil it keeps the ribs
some moist and it contributes to the tenderness
now put these two little bundles in my little oven now the oven is preheated to
350 degrees Fahrenheit I'm gonna put one on the middle rack and one on the top
rack and about one by one and a half hours in I'm going to rotate them and
cook them for another 1 and a half hours I'm going to check them at 3 hours for
this and at the fire recipes go to chef Kendra dot weebly.com best chef Kendra
dot weebly.com you know I got you now we have it out of the oven it cooked for
about two and a half hours and I'm gonna baste it with sauce and I have it on a
baking dish with some clean foil and I'm going to baste it get it under the
broiler let it char off a little bit flip it and do the other side and
obviously I'm gonna do it with the other half of the rib
yo share my recipes and videos and if you haven't already subscribed that's
all but this time I'll see you next time chef Kendra is out peace